Roasted Beet Salad
Roasted Beet Salad is a colorful and nutritious dish that beautifully combines the earthy sweetness of roasted beets with crunchy greens, creamy goat cheese, and toasted walnuts. Dressed in a tangy balsamic vinaigrette, this salad is not just a meal but a vibrant culinary experience. Perfect for gatherings or casual lunches, it impresses with its bold flavors and stunning presentation.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 medium-sized fresh beets
- 4 cups mixed greens (arugula and spinach)
- 1 cup crumbled goat cheese
- 1 cup toasted walnuts (unsalted)
- 4 tbsp balsamic vinaigrette
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and trim the beets, wrapping each in aluminum foil. Place on a baking sheet and roast for 45-60 minutes until tender.
- Let the beets cool slightly before peeling off their skins.
- Slice the cooled beets into wedges or cubes.
- In a large bowl, toss mixed greens with half of the balsamic vinaigrette.
- Add beet slices, goat cheese, and walnuts on top. Drizzle with remaining vinaigrette and serve.
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 320
- Sugar: 8g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 15mg
Keywords: - Experiment with different greens like kale or Swiss chard for added flavor. - Try adding your favorite nuts or seeds for extra crunch. - For added sweetness, consider drizzling honey over the salad before serving.